Sponsor recipe courtesy of Classico®

Grilled Pizza with Summer Squash, Prosciutto, and Pecorino

Store-bought pizza dough charred on the grill, then topped with Tomato Basil sauce and thin ribbons of zucchini and yellow squash and prosciutto really make the sauce shine. Shavings of savory pecorino and fresh basil leaves will top the pie.
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6
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1 (1-pound) homemade or store-bought pizza dough

2 tablespoons Classico® Extra Virgin Olive Oil

1 cup Classico® Tomato Basil Sauce

4 ounces mozzarella cheese, grated

1 small zucchini, very thinly sliced

2 ounces prosciutto

1 ounce Pecorino cheese, shaved with a vegetable peeler

½ cup fresh basil leaves


  1. Heat a grill to medium-high.
  2. Roll and stretch the dough into a 15-inch round on a sheet of parchment paper. Brush the dough with the oil. Flip the dough onto the hot grill grate, peel off the parchment, and cover the grill. Grill until the bottom of the dough has browned and developed grill marks, about 2 minutes.
  3. Flip the dough over and reduce the heat to medium. Spread the sauce all over the dough, then top with the mozzarella and zucchini. Cover and grill until the cheese melts and the bottom of the crust has browned, about 4 minutes.
  4. Transfer the pizza to a large cutting board. Top with the prosciutto, pecorino, and basil. Cut into slices and serve immediately.

Cook’s Note

You can swap any summer squash for the zucchini and Classico® pizza sauce for the Tomato Basil sauce.

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